Go Back
Print

Weekly Meal Plan: Eggs Prep-Ahead

These are the steps that you can do ahead of time to save time and make your life easier on weeknights when you make these meals.  I like to find time on Sunday morning before the day gets going to do these prep-ahead steps.

Author Carrie Tyler

Ingredients

  • 1 cup purple cabbage
  • 2 cloves garlic
  • 1 Beet, large
  • 1 Fennel bulb
  • 2 scallions/green onions
  • 1 Red onion medium
  • 1 Red bell pepper medium
  • 1 bunch Flat leaf parsley
  • Cup smoked ham, thin sliced
  • 2 ½  Cups Gruyere cheese shredded

Instructions

  1. Slice cabbage into thin slices that are 1 inch in length and store in fridge
  2. Mince 2 cloves of garlic and store in fridge
  3. Peel Beet and chop into ½ inch pieces. Store in fridge.
  4. Cut off fronds of the fennel bulb then cut into thin slices about 1.5 inch in length. Store in fridge.
  5. Thinly slice scallions and store in fridge.
  6. Dice red onion and store in fridge.
  7. Dice red pepper and store in fridge.
  8. Chop parsley and store in fridge.
  9. Dice ham into ½ inch pieces and store in fridge.
  10. Shred Gruyere on large grater holes (if it is not already shredded)